The amount of Cereals that contain 4 mg of Vitamin B3 (Niacin)

• 

  0.5 mg

  (per 7 g edible portion)

  Barley, Roasted flour
  × 8
• 

  0.7 mg

  (per 10 g edible portion)

  Buckwheat flour (outer layer)
  × 5.7
• 

  1.3 mg

  (per 20 g edible portion)

  Rice, Paddy rice grain (brown rice, raw)
  × 3.1
• 

  0.9 mg

  (per 15 g edible portion)

  Wheat flour (hard flour, whole)
  × 4.4
• 

  0.5 mg

  (per 10 g edible portion)

  Buckwheat flour (straight)
  × 8
• 

  0.9 mg

  (per 20 g edible portion)

  Parboiled grain
  × 4.4
• 

  0.4 mg

  (per 10 g edible portion)

  Wheat germ
  × 10
• 

  0.4 mg

  (per 10 g edible portion)

  Buckwheat flour (middle layer)
  × 10
• 

  0.2 mg

  (per 5 g edible portion)

  Fu, Gluten products (baked type, ita-fu)
  × 20
• 

  0.7 mg

  (per 20 g edible portion)

  Rice, Paddy rice grain (half-milled rice, raw)
  × 5.7